"Pattuisa" rabbit

Ingredients for 4 people)

1 rabbit (about 1,5 kg)

100 gr. of green olives

3 potatoes, 2 carrots

1 pepper, 3 celery sticks

1 tablespoon of capers

2 ripe tomatoes

sprigs of fresh mint, sage and rosemary

bay leaves

3 cloves of garlic

½ glass of vinegar

white wine to taste

extra-virgin olive oil, salt and chilli

Clean the rabbit, cut it into coarse pieces and marinate it overnight with white wine, a clove of garlic, a little sage, rosemary and bay leaves.

The following day, drain the meat, dry it, put it in a pan and cook it for about ten minutes until it loses the liquid; remove the latter and continue cooking over a high flame until the meat is golden brown.

Separately, brown the crushed garlic in a pan, add the rabbit, capers, olives and peeled and chopped tomatoes (taking care to remove the seeds); pour a few tablespoons of boiling water and 2 tablespoons of vinegar. Cover and cook over low heat for 40 m.

In the meantime, peel the potatoes and cut them into chunks, peel the carrots and cut them into rounds, remove the leaves and filaments of the celery stalks and cut into small pieces. Blanch the vegetables in boiling water for about two minutes; drain them and keep them aside.

Clean the pepper, cut it into strips and cook it in a pan with a little oil for 5 minutes, add the blanched vegetables, add salt and cook for another 2 minutes.

Add the vegetables to the rabbit, add the chilli, deglaze with the vinegar, season with salt and continue cooking for 15 minutes.

Add the mint leaves and serve.